1892 The flowing bowl when and what to drink (1892, c1891)

PHYSIOLOGY AND DIET.

42

In some men these two senses are of higher sensi- than in others, and we have hardly ever heard that these persons were dissatisfied with their superi- ority. " Taste is the sense by which we discover and recog- nize the flavors of substances. It is made possible through the mucous membrane of the tongue, of the soft palate, and of the back part of the throat, these being, in fact, the organs of taste. Only those sub- stances can be tasted which are dissolved. These, by endosmosis, penetrate the mucous membrane, and reach thus the nerves of taste. Accordingly, dry sugar or salt placed upon the tongue is not tasted till it be- gins to dissolve." The finer the comminution of food, the sooner is it dissolved and tasted. Taste is one of the means by which we distinguish between proper and improper articles of food. But in determining the nature of such articles, it is assisted by the other senses. Undoubtedly much pleasure is lent to the taste of certain substances by their appear- ance and odor; accordingly, one and the same meal will be higher appreciated when served in fine china, on a well-spread table; a drink will be twice and thrice as palatable if prepared by a fine-looking bartender, in fine cut glasses to delight the sight, and when accom- panied by a pleasant remark to charm the ear. Taste in the human being, and also in some of the lower animals, is more or less influenced by imitation, bility